Slow-Cooker Macaroni and Cheese
Serves 6 to 8. Recipe is by Sue Nelson.
8 ozs. elbow macaroni, cooked and drained
1/4 stick butter
1 (12-oz.) can evaporated milk
11/2 cups milk
1/2 tsp. salt
2 eggs, well beaten
3 cups grated cheddar cheese
1. Spray slow cooker with nonstick cooking spray. Cook macaroni. Drain and pour into slow cooker.
2. Add butter, evaporated milk, regular milk and salt.
3. Beat eggs and add a small amount of butter and milk mixture to them. Add to pasta in slow cooker.
4. Stir in cheese and cook for 3 hours on Low. Do not lift lid.